Cheesy Calabresa “Lanchão” Bake

Forget complicated doughs and blenders—this Cheesy Calabresa “Lanchão” Bake delivers all the savory satisfaction of your favorite baked snack with minimal fuss. In just 10 minutes of prep and 25 minutes in a single oven, you’ll transform everyday pantry staples into a golden, cheese-topped feast perfect for family dinners, casual get-togethers, or unexpected guests. The secret is a thick, flavorful batter laced with grated cheese, gently baked into a soft, bread-like base. Topped with zesty tomato sauce, smoky calabresa sausage, fresh vegetables, and melty mozzarella, this “lanchão” (big snack) is as versatile as it is delicious—swap in your favorite proteins or veggies, or double up to feed a crowd. No blender required, no kneading, no hassle—just a simple bowl, whisk, and spatula stand between you and a piping-hot, crowd-pleasing bake.

Why You’ll Love This Recipe

• Super Simple: A one-bowl batter, no blender, no kneading.

• Quick Prep: Ready for the oven in 10 minutes.

• Family Friendly: Kid-approved flavors and versatile toppings.

• Customizable: Mix in leftover chicken, ground beef, or extra veggies.

• Perfect for Any Occasion: Snacks, dinners, game-day spreads, and potlucks.

Equipment

• Large mixing bowl

• Whisk or fork

• Grater (for cheese)

• 9×5 in (25×15 cm) loaf pan or similar baking dish

• Nonstick spray or brush for greasing

• Spatula for spreading batter

• Knife and cutting board

Ingredients

For the Batter (Base)

• 1 large egg

• 150 ml (⅔ cup) milk

• Salt, to taste (about ½ teaspoon)

• 100 g (3½ oz) grated cheese (Parmesan, mozzarella, or any melting cheese)

• 2 tablespoons margarine or butter, melted

• 100 g (¾ cup plus 1 Tbsp) all-purpose flour

• ½ tablespoon baking powder (about 5 g)

For the Topping

• 100–150 g (3½–5 oz) tomato sauce or pizza sauce

• 200 g (7 oz) sliced calabresa sausage (or pepperoni), roughly chopped

• 1 medium onion, thinly sliced

• Handful fresh parsley or “cheiro-verde,” chopped

• 200 g (7 oz) shredded mozzarella cheese

• 1 ripe tomato, thinly sliced

• Pinch dried oregano

• Freshly ground black pepper

Detailed Method

1. Preheat & Grease

Preheat your oven to 170 °C (340 °F) on “medium” heat for both bottom and top elements. Lightly grease your loaf pan or baking dish with butter or oil, then dust with a spoonful of flour—this ensures easy removal of the bake later and prevents sticking.

2. Whisk the Wet Ingredients

In your mixing bowl, crack in the egg and whisk until its yolk and white are fully combined and slightly frothy. Slowly whisk in the 150 ml milk and a pinch of salt, tasting to adjust seasoning. Add the 2 tablespoons melted margarine or butter, whisking to emulsify.

3. Add Cheese & Flour

Stir in 100 g grated cheese—this not only infuses the batter with savory richness but also reduces the amount of flour needed. Sprinkle in 100 g flour and ½ tablespoon baking powder, then whisk gently until a thick, lump-free batter forms. Aim for a consistency that’s pourable yet holds some body—like a dense pancake batter. If it feels too dry, add a tablespoon more milk; if too thin, dust in a bit more flour.

4. Spread the Batter

Pour the batter into your prepared pan and use a spatula to spread it into an even layer, smoothing the surface. The batter should fill the pan to about two-thirds depth, leaving room for toppings and rising.

5. Layer on the Tomato Sauce

Spoon 100–150 g tomato sauce over the batter, spreading with the back of your spoon to cover evenly. This “sauce layer” infuses the base as it bakes, ensuring every bite is moist and flavorful. Adjust quantity to your preference—use less for a lighter coating or more for a saucier result, being careful not to swamp the batter.

6. Add the Calabresa Sausage

Scatter the chopped calabresa sausage evenly across the sauced layer. If you’re using raw, smoked calabresa, you can lay it directly on the sauce—its smoky fat will render into the bake while cooking. For extra texture, briefly pan-fry the slices until they start to brown, then drain and use.

7. Fresh Veggies & Herbs

Sprinkle over a handful of chopped fresh parsley (cheiro-verde) and the sliced onion. These aromatics add brightness and help cut through the richness of the sausage and cheese. Don’t worry if you like extra—tonneau to taste.

8. Mozzarella & Tomato Slices

Top everything with 200 g shredded mozzarella, covering the surface so the cheese can bubble and brown uniformly. Nestle tomato slices on top, spacing them evenly. The tomato cools the cheese slightly, giving pockets of refreshing acidity as it bakes.

9. Season & Oregano

Finish with a light dusting of dried oregano and a crack or two of fresh black pepper. These classic Italian-style seasonings deepen the flavor and tie all the layers together.

10. Bake to Golden Perfection

Place the pan in your preheated oven. Bake for 25 minutes, checking at around 20 minutes. The bake is done when:

• The cheese is melted, golden, and bubbling.

• The edges pull away slightly from the pan.

• A toothpick inserted into the batter (avoiding large cheese pockets) comes out with a few moist crumbs but no wet batter.

If the top is browning too quickly, tent loosely with foil for the final 5 minutes.

11. Cool & Slice

Once baked, remove the pan from the oven and let the lanchão rest 5–10 minutes. This short rest lets the batter finish setting and makes slicing easier. Use a sharp knife to cut into 6–8 hearty slices (depending on your pan size and appetite).

Tips for Success

• Cheese in Batter: The 100 g grated cheese folded into the batter boosts flavor and reduces flour, yielding a tender, moist crumb.

• Even Thickness: Spread the batter evenly to ensure uniform rising and cooking.

• Sauce Control: Too much sauce can make the center soggy; 100–150 g is ideal for balance.

• Pan Size Matters: For a thicker base, use a smaller pan; for a thinner crust, a larger baking dish.

• Make-Ahead: Assemble the bake up to topping the sausage, cover tightly, and refrigerate for up to 8 hours. Bake straight from chilled—add 5 minutes to baking time.

Customization & Variations

• Protein Swaps: Replace calabresa with cooked shredded chicken, ground beef, or even flaked tuna for different twists.

• Vegetarian Option: Omit sausage entirely and load up on mushrooms, roasted peppers, or sautéed spinach.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of wheat flour.

• Spicy Kick: Stir ½ teaspoon chili flakes into the batter or top with sliced chilies before baking.

• Herb Variations: Swap oregano for fresh basil, thyme, or rosemary for a different herbaceous note.

• Cheese Upgrade: Mix in 50 g grated Parmesan or Pecorino with the mozzarella for extra umami.

Serving Suggestions

• Fresh Salad: A crisp green salad with arugula, cherry tomatoes, and lemon vinaigrette cuts through the richness.

• Dipping Sauce: Offer side bowls of garlic aioli, pesto, or extra pizza sauce for dunking.

• Beverage Pairing: A light beer or a medium-bodied red wine (Merlot, Chianti) complements the smoky flavors.

• Side Dish: Pair with roasted vegetables—broccolini, carrots, or zucchini—for a balanced meal.

Storage & Reheating

• Refrigerator: Cover leftover slices with foil or store in an airtight container for up to 3 days.

• Freezer: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw overnight and reheat in a 180 °C oven for 8–10 minutes.

• Reheat: Warm in a skillet over medium heat to restore crispness, or microwave briefly and finish with a quick toaster-oven broil.

Frequently Asked Questions

1. Can I use a blender for the batter?
   No—this batter is intentionally thick, and using a blender will overwork the cheese and give a gummy texture.

2. Why blend cheese into the batter?
   It adds savory richness, reduces flour needs, and helps bind the crust for a soft, tender crumb.

3. What if I don’t have calabresa?
   Any salty, cured sausage works—pepperoni, chorizo, or even chopped ham.

4. Can I make mini “lanchõezinhos”?
   Yes—divide the batter among muffin tins, top, and bake 15–18 minutes for personal-size portions.

5. Is this dish gluten-free?
   Not as written—but you can use a certified gluten-free flour blend. Ensure your sausage and tomato sauce are gluten-free.

6. How do I prevent a soggy center?
   Measure sauce carefully and spread thinly; drain sausage if it’s extra oily.

7. Can I add herbs to the batter?
   Sure—fold in 1–2 tablespoons chopped fresh parsley or basil for extra flavor.

8. Why rest the bake before slicing?
   It allows steam to dissipate and the batter to set, preventing tearing or crumbling.

9. Can I prepare this outdoors on a grill?
   Absolutely—use a grill-safe pan and cook over indirect heat with the lid closed for about 25–30 minutes.

10. Any tips for cleaning the pan?
    Soak in warm soapy water immediately after use; the melted cheese and sausage oil will lift easily with a scraper.

Nutritional Estimate (per slice, 1 of 8)

• Calories: ~280 kcal

• Protein: 12 g

• Carbohydrates: 22 g (Fiber: 1.5 g)

• Fat: 16 g (Saturated: 7 g)

• Sodium: 650 mg (varies by sausage and cheese)

Conclusion

This Cheesy Calabresa “Lanchão” Bake redefines quick, home-style pizza without the hassle of dough or extra appliances. With its thick, cheese-laced crust and layers of savory toppings, it’s an everyday hero for busy cooks and a guaranteed hit for gatherings. Customize to your heart’s content, serve straight from the oven, and watch everyone go back for seconds. Enjoy!